Pani Puri Recipe Golgappa Ki Poori Puchka

Pani Puri Recipe Golgappa Recipe

Pani Poori is an Indian street food snack that nobody can resist. Mainly originating from Varanasi, it is known by different names in different parts of the country. Pani poori in Maharashtra, Golgappe in Uttar Pradesh and Punjab while Puchka in West Bengal and Gupchup in parts of Odisha.Pani puri or golgappa or puchka taste great when eaten with friends and family.

Pani puri is an incredible dish made with potato masala, onion and chickpeas masala, and tamarind chutney. These are crispy and crunchy hollow puris which are stuffed with various masalas and tamarind chutney. These puris are then drenched in sour and spicy Coriander Mint Flavored Water/ Dhania Pudina Pani.

How to make Pani Puri:

Preparation Time: 30 mins
Cooking Time: 30 mins
Total Time: 1 hr 0 mins
Serves: 40 to 45 puri
Cuisine: North Indian,Indian Recipe
Course: snacks
Category: Vegetarian Recipe
Level of cooking: Medium
Taste:  Spicy

[caption id="attachment_4553" align="alignnone" width="300"] Pani Puri Recipe Golgappa Ki Poori Puchka www.foodbheem.com[/caption]

Ingredients:

For The Puris/Gappa (makes 40):
1/2 cup semolina (rava / sooji)
1/2 tbsp plain flour (maida)
salt to taste
1/4 cup chilled soda
oil for deep-frying

For The Pani/ Dhania Pudina Pani(makes 5 Cups):
3 cups chopped mint leaves (pudina)
2 tbsp chopped coriander (dhania)
1/2 cup tamarind (imli)
1 tbsp roughly chopped ginger (adrak)
1 tbsp roughly chopped green chillies
one tsp roasted cumin seeds (jeera) powder
2 tsp black salt (sanchal)
salt to taste
4 tbsp finely chopped jaggery (gur) , optional

For Aloo (Potato) Masala Filling:
1.5 Cup Potatoes, Boiled, Peeled And Mashed
1 tbsp Red Chili Powder (Lal Mirch Powder)
one tbsp Roasted Cumin Powder (Bhuna Jeera Powder)
1/2 tbsp Salt (Namak)
1 tbsp Amchoor Powder
1 tbsp Mint Coriander Paste (Dhania Pudina Paste)
one tbsp Dried Mint Powder (Pudina Powder)

Other Ingredients:
khajur imli ki chutney/Sweet tamarind chutney 1 cup or
Tamarind Chutney/Saunth Chutney/Sonth Chutney recipe 1 cup
parboiled mixed sprouts 1 cup
boondi 1 cup, soaked for 10 minutes and drained
Chickpeas Filling 1 cup

Preparation:

For the puris/Gappe:

Combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes.

For the Pani:

Put a handful of coriander leaves, mint leaves, green chilies, ginger, tamarind water, and 4 tbsp ice cold water into a blending jar. Blend it well to make a smooth paste.

Method:

For the Pani:

Pass the smooth paste through a strainer in a big mixing bowl.Add in the 5 cups of ice cold water and stir well. Add salt to taste, 1 tbsp black salt, 1 tbsp roasted cumin powder, 1 tbsp chaat masala, ½ tbsp red chili powder, 1 tbsp amchoor powder, 1/4 tbsp black pepper powder and mix well.Pani is ready, let it chill for 30 minutes.

[caption id="attachment_4559" align="alignnone" width="300"] puri recipe www.foodbheem.com[/caption]

[caption id="attachment_4556" align="alignnone" width="300"] Golgappa puri www.foodbheem.com[/caption]

For the puris/Gappe:

Knead and divide the dough into 4 equal portions.Dust a working surface with some dry flour.Using a rolling pin roll out a thin almost translucent circle. Cut it using a round cookie cutter/glass/lid. We need all equal sized small circles.Arrange them on a plate and cover with a damp cloth. Repeat the above steps.(Roll with pin and Cut it using a round cookie cutter and make gappe).Heat oil in a pan or kadhai to very high. (It should be hot but not smoky).Now drop these puris into hot oil and press them in the center and on the edges using a spatula or ladle, this will puff up the puris.Reduce the heat and fry them until golden.Drain the puries out from the oil using a strain ladle and place on a tissue paper.Let them cool completely. Fry all puries.Then store in an airtight container and use when required.

For Aloo (Potato) Masala filling:
In a mixing bowl, add the boiled and mashed potatoes.Add in the Red Chili Powder, Roasted Cumin Powder, Salt, Amchoor Powder and mix well.Add mint coriander paste, dried mint powder and mix well to combine. (you can adjust spices according to your taste)Aloo (Potato) Masala Stuffing is ready.

For eating the Paani Poori:

Break a hole in the center of the thinner side of the poori, and fill with a little potato and chickpea and sonth if so desired, then fill with the paani and eat the whole poori immediately. or Serve 10 puris with 1 cup of pani in a bowl along with ¼ cup of khajur imli ki chutney, ¼ cup of mixed sprouts and ¼ cup of boondi in a plate.

Tips:

• Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes.


• you can adjust spices according to your taste.


• As you are rolling the puris out make sure you keep them covered with a damp muslin cloth.


• You can use ragda instead of the sprouts or boondi.

Calories and nutritional values of pani puri recipe:

[caption id="attachment_4561" align="alignnone" width="350"] calories and nutritional values of pani puri recipe www.foodbheem.com[/caption]